Christmas Lasagna Dessert

5 from 1 vote

A fun and festive holiday cake

Prep Time45

Active Time25

Total Time1 10

Course: Dessert

Cuisine: American

Yield: -20 servings

Calories: 336cal

Author: Melissa

Materials

Red Layer:

1 15 oz. red velvet cake mix
½ cup vegetable oil
2 large eggs
1 tsp. vanilla extract

White Layer:

16 oz. cream cheese
1&3/4 cup powdered sugar
1 tsp. vanilla extract
½ tsp. salt

Green Layer:

2 cups milk 2% or whole - cold
3 oz. of white chocolate instant pudding mix
½ tsp. peppermint extract
½ tsp. green food coloring

Top white Layer:

8 oz. cool whip topping thawed
optional: Christmas sprinkles and Andes mints broken up

Instructions

Preheat the oven to 350 degrees
Grease a 9x13-inch baking pan

Red Layer

In a large bowl, mix the cake mix, oil, eggs, and vanilla extract - this will be a very thick batter
Spread the red velvet cake batter into the bottom of the cake pan
Bake for 20-25 minutes
set out and let cool

Cream Cheese/White Layer

meanwhile, in an electric mixer, mix the cream cheese until it is smooth and creamy
add salt, vanilla, and powdered sugar
whip until mixed in
cover and refrigerate

Green Layer

In a medium bowl, combine the pudding mixture, cold milk, peppermint extract, and food coloring
cover and refrigerate while the cake is cooling
once the cake has completely cooled, add large spoonfuls of the cream cheese mixture all over the red velvet layer and carefully spread
to the top of the cream cheese layer, add spoonfuls of green pudding layer and carefully spread out

White Layer on top

add large spoonfuls of thawed whipped topping over the green layer and spread it out
finally, add sprinkles and broken candies

Notes

Can I make this Christmas Lasagna ahead of time?

Yes! You can make this Christmas dessert ahead of time, but do not add the sprinkles on top until you are ready to serve. The time recommended for making this ahead of time is about 3 days prior

Storage: Store covered and in the refrigerator for 3-5 days

Can I Freeze this Christmas Dessert?

You can freeze this dessert for up to one month. Cover tightly to freeze. Thaw at room temperature. One side note - Any sprinkles that are on the whipped topping will probably bleed with the change in temperature

Tips and Tricks

the red layer is not the same as following directions from the back of the cake box. Follow the recipe instructions, instead
Using a power mixer will help breakdown the cream cheese when making that white layer
Use room-temperature cream cheese to mix with
Peppermint flavor. The next time I make this cake, I don't think I'll add the peppermint flavoring. I really enjoy the cream cheese and red velvet flavors standing alone. If you don't want the strong peppermint flavor, then you can easily leave out the extract in the green layer

Nutrition